PPI Stepdown pt 2.5

I went out yesterday and got some things to try for the ongoing PPI stepdown. I picked up:
– aloe juice
– more probiotics (I’ve added these to my daily supplements.)
– alkaline water
– Gaia Gas and Bloating tea with similar herbs as Ibrogast (caraway, fennel, chamomile, star anise, licorice, peppermint)
– Target brand Pepcid Complete (calcium, magnesium and 10mg famotidine)

The Lil Tummy was pretty well behaved yesterday, but I got a little GERD-y in the late afternoon, so I took a Pepcid chew. Worked immediately and I felt fine. I did not drink any wine last night to get a good read on what Lil Tummy was up to. You’re not supposed to drink alcohol with oral famotidine, but there are not as many restrictions for the antacid/famotidine chews. I took another one before bed, since I’d had two nights in a row of horrible GERD.


I slept well and had zero GERD all night. I hope that this will continue to work for me. I’d like to NOT take it daily in any case, because famotidine has its own list of fucking side effects and interactions that I’d like to avoid. But it’s a good start at living a GERD free existence. Even if I have it sometimes, I really don’t want to take any drugs daily other than my supplements.

Here’s to hoping that I’ll be drug free SOON!

PPI Stepdown pt 2

OMG. Terrible. I’ve been taking only one half a 20mg esomeprazole at bedtime for a week. Now I have breakthrough GERD randomly all day. For the last two nights, a couple of hours after I go to bed, I’m awakened by my stomach trying to crawl out my throat. I feel strangled and have a coughing fit. This is GERD at its worst. I have to go sit up on the sofa and eat TUMS until it stops, which is usually an hour or so.

I’ve got ranitidine and famotidine (these are H2 blockers) on hand and I’m heading to CVS and Sprouts for a variety of other products to try. Eating a handful of TUMS just ain’t cutting it.

My ability to eat has also been compromised. I can eat about 1/3 less than before I dropped the PPI. While annoying to get the foamies (what we call it when our VSG tummies get too full), I do need to lose about 10#, so THAT I’ll tolerate. I’m back to about 1/2-2/3 cup capacity with this GERD irritation. I got the foamies and was pretty sick after eating a small couscous stuffed pepper last night, so I’ll have to be very careful.

But basically, I am miserable 24 hrs a day right now. As I knew would happen w/out PPIs. ::sob::

I’ve added probiotics to my supplement regimen and I’m looking for something called Iberogast (STW-5) liquid to try as well. (Amazon is pricey, I’ll check Sprouts.) I am aware of aloe juice and will get some.

I hope I can live through this and Lil Tummy will self regulate. If nothing works, I’ll be forced to go back on PPIs. I can’t live like this indefinitely – I *do* need to sleep and eat!

Despite all this bullshit, I’m still hopeful I can get off PPIs. I really think if Lil Tummy has time to adjust, it’ll be OK. I’ve never in my life had any sort of stomach issue, so I hope I can get that back. I’ll post more as I implement various things.

Golden Beet and Greens Salad

This salad is great warm, room temp or cold! It’s easy and beets are the main ingredient! I used beet greens, kale and radicchio in this version since I had very few beet tops. This is a versatile use for beets!

Golden Beet and Greens Salad

Golden Beet and Greens Salad

You can serve warm, room temp or cold. If you don't have the beet greens, you can sub kale, radicchio, or any sturdy green. You can also use feta rather than goat cheese if you like.
Course Main Course, Salad
Cuisine American, French
Keyword beet greens, goat cheese, golden beets, vinaigrette
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Author misangela


  • 1 bunch Golden Beets, roasted You can use red ones, but the golden ones are a little milder and won't stain everything.
  • 1 bunch Beet greens (the ones on the beets), cleaned and cut into bite sized pieces sub kale, mustard or any sturdy green
  • 1/2 cup crumbled goat cheese sub feta if you like
  • 1/4 cup olive oil extra virgin
  • 2 Tbl seasoned rice wine vinegar or white balsamic would work
  • 2 cloves garlic, minced more or less to taste
  • S/P to taste
  • 1/4 cup slivered almonds, toasted toast in a dry pan over med hi heat, watch carefully not to burn


  • Cut beets into similar sized chunks (no need to peel) and roast with a little EVOO in a 400ºF oven until they are soft. Anywhere from 30-45 minutes. When done, set aside and let cool.
    Roasted Golden Beets
  • Mince up the garlic and mix with EVOO and vinegar until emulsified.
  • Toss greens in dressing. Then toss in the goat cheese.
    Greens salad with goat cheese, almonds and vinaigrette
  • When beets are cool, cut up into a small dice and add to salad. Toss.
  • Top with toasted almonds or toss them in.
  • Serve as a main or a side.

Angela’s Basil and Garlic Gnudi

Gnudi is gnocchi made with ricotta rather than potatoes. It is one of my favourite Italian dumplings. This recipe will yield about 36-40 pieces. I made it initially with all A/P flour, but I have modified it to use part S/R flour to make the gnudi a little less dense. This is very good with my marinara sauce and would be great with a lemon butter sauce. Enjoy!

Basil and Garlic Gnudi

Angela's Basil and Garlic Gnudi

Lovely Italian dumplings that are light with just enough chew. Great with my marinara sauce! Recipe is right before this one or search "marinara".
Course Appetizer, Main Course
Cuisine Italian
Keyword basil and garlic gnudi, basil gnudi, ricotta gnudi
Prep Time 30 minutes
Cook Time 6 minutes
Time in Freezer or Fridge 30 minutes
Servings 4 8-10 gnudi
Author misangela


  • Large stock pot
  • Large skillet
  • Half Sheet pan, lined with parchment paper and floured
  • A sauce to finish the gnudi in; I suggest my marinara sauce


  • 1 cup whole milk ricotta, drained in a coffee filter + sieve for a few minutes get whole milk ONLY
  • 1/2 cup S/R flour mix with A/P flour; you CAN use all A/P if you like
  • 1/2 cup A/P flour +/- a cup; this amount will vary, depends on your dough
  • 1/2 cup ground parmesan
  • 2 eggs one whole and one yolk lightly beaten
  • 1 Tbl garlic paste (this is found in Indian stores) OR paste 4 cloves of garlic
  • 1 lemon zest of whole lemon, about 1 Tbl juice the rest of of juice will go into the cooking water
  • dash ground nutmeg fresh if you've got it
  • 2 tsp salt I use Dixie Crystal Kosher in all my recipes
  • 2-3 Tbl fresh Basil, minced; use as much as you like Mint is excellent in this, too; I used both


  • In a large mixing bowl, add ricotta, parmesan, eggs and about half the flour mix. Stir.
  • Add garlic, nutmeg, lemon zest, herbs and 1 Tbl lemon juice to mix and stir. Add flour slowly until the dough is just firm enough to handle. It will be loose, but it should not be too wet to handle. This can take as much as another half cup of flour - if so, add A/P flour to get the dough firm enough to handle.
  • When the dough is just barely together enough to handle, put on a floured board and add flour until it is dry enough to roll into a rope of about 1" diameter. You'll have to divide the dough, it makes several ropes.
  • Roll the dough into a 1" diameter rope then cut at about 1 - 1.5" intervals. This recipe should give you about 40 gnudi. Give or take. Put the dumplings on the floured parchment paper as you cut them. This should make about a full sheet pan of dumplings.
  • Put the gnudi in the freezer for 15-30 minutes or the fridge for about half an hour to firm up.
  • While the gnudi is chilling, get a large pot of water on to boil. Bring to a fast simmer and add 1 Tbl salt and the remaining juice of the lemon.
  • Cook the gnudi in batches so as not to crowd the pot. The water should be boiling, but not rapidly. Stir the gnudi to keep it from sticking to the bottom of the pot. When they float, they are almost done. Give them a minute or two more once they float.
  • To finish gnudi, you need to have the sauce ready and warm in a skillet. Use a slotted spoon or spider to retrieve the gnudi and put directly into the sauce. Simmer in the sauce for about 5 minutes to allow gnudi to absorb the flavour.


Have the sauce of your choice ready for the gnudi. I really loved them with my marinara sauce, but any tomato or even a lemon butter sauce would be great with these. Traditionally, gnocchi (the potato version of these) is served with a brown butter sage sauce - which would work if you used basil rather than sage. 
Gnudi freeze very well. Just leave them on the sheet pan until frozen, then put in a freezer zip bag or food saver vacuum bag. 

Angela’s Marinara Sauce


Angela's Marinara Sauce

This is a spin off of Ina Garten and a Food Network recipe. It ended up being very different from both and very rich. This sauce will freeze well.
Course Sauce
Cuisine Italian
Keyword marinara, marinara sauce
Prep Time 15 minutes
Cook Time 1 hour
Servings 8 6 oz servings
Author misangela


  • 1 28oz can San Marzano crushed roma tomatoes you can sub whole tomatoes here and crush by hand
  • 1 14oz can Fire roasted diced tomatoes with garlic any type is fine
  • 1/4 cup Extra Virgin Olive Oil use something good
  • 1 small white onion, small dice (about 3/4 cup) any kind of onion is fine
  • 4-5 cloves garlic, minced finely
  • 1/2 tsp dry basil yes, DRY, not fresh
  • 1 tsp salt I use Dixie Crystal Kosher in all my recipes
  • 2 Tbl white sugar more or less depending on how acidic your tomatoes are
  • 1/2 tsp black pepper
  • 3/4 cup red wine dry, not sweet
  • 1 Tbl tomato paste from tube or 2 Tbl from a can
  • 1/2 tsp anchovy paste optional for vegans, but use it if you can
  • 5-10 whole basil leaves optional
  • 1 Tbl balsamic vinegar a sweet one if you have it
  • 2 Tbl butter optional but adds a nice finish


  • Do your Mise en Place first: gather all the ingredients. This will take a large pot with a lid.
  • Dice up the onion and mince the garlic.
  • Put the stock pot over medium heat and add EVOO. Add onion and garlic. Sweat these, do not brown. (Turn down heat if necessary.) Add anchovy paste if using.
  • Add all the tomatoes.
  • Add basil, salt, sugar, pepper and red wine.
  • Stir thoroughly and bring to a very slow simmer. Add tomato paste. Cook over very low heat at a very low simmer for one hour, stirring occasionally.
  • The sauce should reduce by about 10-15%. When you are happy with the consistency, take off the heat and add the fresh basil leaves. Add balsamic and butter if using.
  • Finally, check the seasoning. It will likely need more salt and perhaps more sugar if it's still acidic.
  • Serve over your favourite pasta or over my gnudi (next recipe).


I highly recommend using anchovy paste here. It gives a certain umami that is very nice. 
This sauce will freeze nicely. 
I served this over my gnudi, which is the next recipe in line or you can search for it.  It is also good as a pizza sauce!